Grilled Pork Tenderloin with Molasses Glaze
Elevate your grilling game with this mouthwatering Grilled Pork Tenderloin with Molasses Glaze recipe—a perfect balance of smoky, savory, and sweet flavors. Tender pork tenderloins are coated in a bold spice rub featuring garlic powder, paprika, and black pepper, then grilled to juicy perfection. The star of the show is the rich molasses glaze, a luscious blend of molasses, Dijon mustard, apple cider vinegar, and a hint of brown sugar, creating a sticky-sweet coating with a tangy kick. This recipe is quick to prepare, with just 15 minutes of prep time and 25 minutes on the grill, making it an ideal choice for both weeknight dinners and weekend barbecues. Serve this crowd-pleasing dish with the extra glaze drizzled over the top for a flavor-packed finish that will leave everyone asking for seconds. Keywords: grilled pork tenderloin recipe, molasses glaze, easy barbecue recipes, pork on the grill, sweet and savory pork.
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.25 cup Molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Soy sauce
- 2 tablespoons Water
Instructions
Preheat your grill to medium-high heat, around 375-400°F (190-200°C).
Trim the pork tenderloins of any excess fat and silver skin. Pat them dry with paper towels.
In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika to make a rub. Rub this mixture evenly over both pork tenderloins.
In a saucepan, combine molasses, Dijon mustard, apple cider vinegar, brown sugar, soy sauce, and water. Stir well and heat over medium-low heat. Cook for 5 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
Place the pork tenderloins on the preheated grill. Close the lid and cook for about 20-25 minutes, turning every 5-7 minutes to ensure even cooking. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C) for medium-rare.
During the last 5 minutes of grilling, brush the pork tenderloins with the molasses glaze, turning them as needed to caramelize the glaze without burning.
Remove the pork tenderloins from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute and makes the meat tender.
Slice the pork tenderloins into medallions and serve warm with any remaining molasses glaze drizzled over the top or on the side.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 18.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
